Picture Perfect Apple Tart
Our upside-down cake with apples and cinnamon may look difficult, but be assured that the extra precision and effort on your part will go a long way in creating a memorable dessert for your holiday guests this season.
Preparation time: PT0M
Cooking time: PT0M
Total: PT0M
All Recipes, Pies & Tarts,
What you need:
- For the pastry:
- 4 oz cold Lurpak® Slightly Salted Butter
- 5 oz flour
- 2 tbsp icing sugar
- 1 large egg yolk
- 1/2 tbsp cold water
- For the apple filling:
- 2 oz Lurpak® Slightly Salted Butter
- 4 oz sugar
- 5 peeled cooking apples sliced in crescent (approx. 1 lb)
- 1/2 tsp powdered cinnamon
- 1/4 tsp powdered cardamom
- Decoration: Sieved icing sugar
- Accompaniment: 9 fl oz whipping cream - whipped
What to do:
- For the pastry: Cut the butter into fairly small pieces and mix with flour to make a fine crumbly mixture. Add icing sugar, egg yolk, and quickly bind the pastry using the water. Shape the pastry into a ball, and allow to rest, covered, in the refrigerator for at least 30 min.
- For the apple filling: Put butter and sugar into a frying pan. Allow to melt over a high heat, stirring all the time, until the sugar mixture has turned light brown.
- Fold in the apple crescents. Allow them to boil for approx. 2 min. until light brown and the sugar has become liquid.
- Remove the frying pan from the heat and fold in cinnamon and cardamom. Distribute apple crescents with a fork into a greased tart-mould (approx. 9 1/2″ diam.). If any sugar is left, pour it over the apples.
- Roll the pastry on a floured work surface into a flat circle (approx. 11″ diam.). Place the pastry over the apples and carefully fold the pastry round the apples within the edge of the mould, sealing the apples in. Prick the pastry with a fork and bake in the center of the oven.
- Allow the freshly baked tart to rest for approx. 5 min. on a cooling rack. Loosen the pastry from the mould with a knife. Cover the tart-mould with a serving dish and turn upside down. The apple tart is now loosened from the mould and the apple filling is on top of the pastry. Serve warm. Decorate with sieved icing sugar, and serve immediately before the sugar melts.
BAKING TIME: Approx. 25 min. at 400ºF
